Delicious Freeform Fathead Pizza

When we first began this low carb keto journey we thought eating this way would require some major sacrifice. We truly believed we would have to sacrifice taste and enjoyment for health. Thankfully, we have not found it to be the case. Truth is not only have we benefited health wise, but in many ways, it has made eating more enjoyable. I know that may sound difficult to believe, but it’s been our experience.

You see I have always loved cooking and baking was a true love of mine. Yet in the past, I had to be extremely careful when making “treats” for the family. All too often this spelled disaster for my hubby who was a diabetic at the time, so I just stopped making anything special. This made cooking no longer fun and a major chore.

Today, I love experimenting in the kitchen and converting old favorites into healthier low-carb options. Cooking has become enjoyable again. The best part is how easy it is now to stick to healthy portions, because today we are no longer hungry all the time. Our motivation to stay on course is enormous because of all health benefits we both have experienced. It’s a lifestyle for us and we can’t imagine eating any other way now.

Making homemade pizza was a fun pastime for me and I thought those days were forever gone. Thankfully, this low-carb option is not only really delicious but it’s actually a lot faster to make than traditional pizza dough ever was.

Some low carb genius came up with what is termed as fathead pizza. I would love to thank them here, but I couldn’t find the originator of this recipe. It’s a great recipe and one that has allowed the low carb community the ability to eat pizza again. I love the creativity of the keto community.

I like to think that in some small way my recipes are helping people too. Checkout our most popular recipe Low Carb LCHF Pound Cake.

Incase you want an even quicker keto pizza, checkout our Low Carb Keto Skillet Pizza recipe.

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Delicious Freeform Fathead Pizza



3 cups mozzarella cheese

1 ¼ cups of almond flour

4 tablespoons cream cheese

2 eggs

½ cup of almond flour

¼ teaspoon of sea salt

parchment paper and cookie sheet


Pre-heat to 400 degrees

Place mozzarella and cream cheese in a medium size microwaveable bowl and microwave in increments of 30 seconds until the mozzarella cheese melts and you can blend easily. Allow the mixture to cool slightly and then stir in the eggs, almond. The “dough” will be sticky so place on parchment paper and spread with wet hands.

Bake for 10 minutes, check for any large bubbles that may form. Poke holes and continue baking for a total 15 -20 minutes, or until slightly brown on top. Pizza dough will be done when you can give it a thump and you hear a hollow sound.

Once the dough is baked and allowed to cool, you can then add your sauce and toppings and bake for another 15 to 20 minutes until all the toppings melt and the cheese is slightly brown around the edges.

Note: I like to bake my pizza on a pizza stone but you can certainly bake on a large round   pie pan.


½ a can of crushed tomatoes or 14 ounces

1 teaspoons of Italian Seasoning

1 teaspoon of dried basil

1 teaspoon of dried oregano

1 teaspoon of sea salt

¼ tsp of red pepper flakes

2 tablespoons of olive oil


Heat the olive oil and add the crushed tomatoes, spices, and sea salt. Stir and cook the sauce has reduced and thickened.


1 ½ cups of mozzarella cheese

¼ cup of sliced peperoni

½ cup of fresh parmesan cheese

¼ cup of sliced mushrooms

fresh basil leaves

¼ cup of sliced Roma tomatoes

Just about any low carb option will work, so have fun experimenting. Enjoy in good health!

NOTE: One of the pizza’s I made had a ricotta cheese topping, per my son-in-love’s request. To make this just combine 1 cup of ricotta cheese with ¼ cup of fresh parmesan cheese, one egg, dash of nutmeg and salt.

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